The weather is often too dry, and sometimes too wet. Slugs and snails eat our tiny seedlings and occasionally diseases like mildew or blight destroy our plants just before they can be harvested.

Sometimes even your seeds let you down. I sowed a whole tray of lettuce in November and not one germinated. It can be hard work too. Especially when it’s cold and wet.

But what makes it all worthwhile – for me anyway – is putting delicious organic food on the table for my family, and never more so than on Christmas Day.

For all the fuss that’s made, Christmas dinner is basically just a roast, albeit with a bigger-than-usual bird.

What makes it special is the trimmings, and it is lovely to have your own fresh veg alongside the turkey.

Older gardeners will remember that great organic champion, the late Geoff Hamilton, who used to have an annual competition with his brother to see who could muster the most different fresh vegetables for the Christmas feast. I believe the record was 14.

I’ve never even been close to that total without cheating but it’s surprising how many different ones you can harvest at this time of year.

There are the traditional Christmas favourites like sprouts, parsnips, carrots, turnips and swede, which are all easy to grow. Leeks are another winter staple, along with beetroot, kale and chard.

I love red cabbage at Christmas and nothing beats your own spuds, if you haven’t already eaten them all. Ambitious growers can even attempt to have new potatoes ready for the festive feast.

After that, you’re looking at more exotic options. Jerusalem artichokes are not everyone’s cup of tea, especially after sprouts, but celeriac is always welcome. Salsify is one for the epicure and easy to grow but it can be tricky to get out of the ground intact.

And kohlrabi will give your dinner a continental flavour but it’s something of an acquired taste.